Lavender Bread (gf + df)
Summertime is lavender season, and as some of you may know, I’m a HUGE fan of lavender. I love lavender in cakes, in my lattes, and in basically all of my skincare products.
Lavender is a super versatile flower, and it’s super easy to use in cooking. I’ve used both fresh lavender and dried lavender. Dried lavender is easier to get your hands on, so that’s what I added to this recipe.
This bread is very simple to make and is a great snack to have around. It isn’t too sweet so it’s perfect for breakfast, but it is also satisfying enough to be a dessert!
The Secret GF
2 cups all-purpose GF flour blend
1 tsp baking soda
¼ tsp salt
3 tbsp dried lavender
½ cup coconut oil
1 cup agave
½ cup almond milk
⅓ cup coconut butter
1 tsp vanilla extract
2 tbsp agave
Preheat the oven to 350°F. Line your loaf pan with parchment paper.
Add the almond milk, coconut oil, and dried lavender to a saucepan and heat on low. Let the lavender steep for about 15 minutes, stirring frequently. If the mixture starts to boil, turn off the heat.
While the lavender is steeping, mix together the flour, baking soda, and salt in a medium mixing bowl.
Once the lavender mixture is ready, pour it into the flour mixture. Also add in the agave and eggs.
Whisk until you have a smooth batter.
Bake for about 40-50 minutes, or until a toothpick inserted into the center comes out clean. Once done, let cool on a wire rack.
While the bread cools, make the frosting. Melt the coconut butter slowly, then mix in the vanilla extract and agave. Pour onto the bread and use a spatula to spread if needed.